Cherry Cobbler Muffins Recipe

Introduction

Cherry Cobbler Muffins combine the juicy sweetness of cherry filling with a tender muffin base and a crisp, cinnamon-spiced crumble topping. These muffins make a delightful treat for breakfast or an afternoon snack, bursting with fresh fruit flavor and comforting textures.

Ingredients

• 4 cups fresh or frozen pitted sweet cherries (if frozen, thaw slightly)
• 1/2 cup granulated sugar (for cherry filling)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract (optional, but highly recommended!)
• 2 cups all-purpose flour (for muffin batter)
• 1/2 cup granulated sugar (for muffin batter)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes (for muffin batter)
• 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour (for crumble topping)
• 1/4 cup packed light brown sugar
• 1/4 cup cold unsalted butter, cut into small cubes (for crumble topping)
• 1/4 teaspoon ground cinnamon

Instructions

1. Step 1: Prepare the cherry filling by combining cherries, 1/2 cup granulated sugar, and cornstarch in a medium saucepan. Stir over medium heat until the mixture bubbles and thickens, about 5 to 7 minutes, stirring constantly. Remove from heat and stir in lemon juice and almond extract if using. Let the filling cool slightly.
2. Step 2: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
3. Step 3: In a separate bowl, whisk together buttermilk, beaten egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined; some lumps are fine.
4. Step 4: Make the crumble topping by combining 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until the mixture resembles coarse crumbs.
5. Step 5: To assemble, spoon about 2 tablespoons of muffin batter into each prepared muffin cup. Add 2 to 3 tablespoons of the cooled cherry filling on top of the batter. Sprinkle the crumble topping evenly over each muffin.
6. Step 6: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a nutty crunch, add chopped almonds or pecans to the crumble topping before baking.
• If you prefer a less sweet filling, reduce the sugar in the cherry mixture by a tablespoon or two.
• Use frozen cherries year-round, but be sure to thaw and drain excess liquid to avoid soggy muffins.
• Substitute buttermilk with plain yogurt or sour cream mixed with milk for similar tanginess and moisture.

Storage

Store cherry cobbler muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm in a microwave or oven until soft and aromatic.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cherries instead of fresh or frozen?

While fresh or frozen cherries work best for texture and flavor, you can use canned cherries drained well. Reduce added sugar as canned cherries are often sweeter.

How do I prevent my muffins from becoming soggy?

Ensure the cherry filling is thick and cooled before assembling the muffins. Also, avoid overmixing the batter to keep the muffins tender yet firm.

Cherry Cobbler Muffins Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

These Cherry Cobbler Muffins offer a delightful balance of sweet and tart cherries encased in a tender muffin topped with a buttery, cinnamon-spiced crumble. Perfect for breakfast or a sweet snack, they combine the flavors of a classic cobbler with the convenience of a muffin.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cherry Filling

• 4 cups fresh or frozen pitted sweet cherries (if frozen, thaw slightly)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract (optional, but highly recommended!)

Muffin Batter

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Crumble Topping

• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 cup cold unsalted butter, cut into small cubes
• 1/4 teaspoon ground cinnamon

Instructions

1. Prepare the Cherry Filling: In a medium saucepan, combine the cherries, granulated sugar, and cornstarch. Stir over medium heat continuously until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat, then stir in the lemon juice and almond extract if using. Allow the mixture to cool slightly before assembling.
2. Make the Cobbler Muffin Batter: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups well. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs. In a separate bowl, whisk the buttermilk, egg, and vanilla extract. Pour the wet mixture into the dry ingredients and gently stir until just combined; some lumps are okay.
3. Create the Crumble Topping: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture forms coarse crumbs resembling the texture of the muffin batter crumbs.
4. Assemble and Bake the Muffins: Spoon about 2 tablespoons of the muffin batter into each prepared muffin cup. Top each with 2 to 3 tablespoons of the cooled cherry filling, then sprinkle the crumble topping evenly over each. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean and the topping is golden brown.
5. Cool and Serve: Allow the muffins to cool in the tin for several minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy warm or at room temperature.

Notes

• Frozen cherries should be slightly thawed and drained before using to avoid excess moisture in the filling.
• Buttermilk can be substituted with regular milk mixed with a tablespoon of lemon juice or vinegar for acidity.
• Almond extract enhances the cherry flavor but can be omitted for an allergy-friendly version.
• Ensure butter is cold when cutting into flour to achieve a crumbly texture in both batter and topping.
• Adjust baking time slightly if using mini muffin tins or jumbo muffin tins.

Keywords: cherry cobbler muffins, cherry muffins, cobbler topping, breakfast muffins, fruit muffins